Egg salad: a tasty but boring standby. Bacon: well, you know where we stand on that. Why has it taken someone so long to combine the two? Bacon and eggs are a breakfast staple, why not marry them to punch up a lunchtime last resort? Seriously, people, do we have to think of everything?
Equipment Needed: Frying Pan, Wooden Spoon, 3 QT Pot, Chef’s Knife, Cutting Board, Cheese Grater, Mixing Bowl, Paper Towels
Serving Suggestion: Individual Plating
Servings: 4 sandwiches
Suggested Wine Pairing: Something white
Suggested Beer Pairing: Something light
- 2 TBSP grated onion (about 1/4 of a small yellow onion) ($0.99/lb)
- 4 eggs ($2.50/dozen)
- 3 strips bacon ($6.99/lb)
- 1-2 TBSP spicy brown mustard ($1.99/12 oz)
- 2-3 TBSP mayonnaise ($3.99/15 oz)
- 8 slices of bread (use something soft) (about $2.99/loaf)
- Put the eggs in your pot and cover them with water. Bring the water to a rolling boil then turn off the heat and let them sit for 10 minutes.
- While the eggs are cooking, peel and grate the onion into the mixing bowl and cut the bacon into thin pieces.
- Put your frying pan over medium heat and cook the bacon thoroughly. Since it’s going into a moist salad you want the pieces to be a little crispier than normal to provide a nice contrast.
- When the bacon is cooked, drain it and add it to the bowl. Cover and put the mix in the fridge until the eggs are ready.
- When ten minutes is up on the eggs, drain the water from the pot and put it in the fridge to cool gradually. After about 20-30 minutes take everything out and peel the shell off the eggs. Using a fork, mash them into tiny chunks in the mixing bowl with the onions and bacon. Add a tablespoon of mustard and two tablespoons of mayo, stir everything together and add more of both to taste until the mix gets creamy.
- I hope we don’t have to tell you how to make a sandwich, but just in case, spread the salad on one piece of bread, add some salt and pepper and put the other slice of bread on top. Devour and ponder wonder why it took you so long to try this.